Smoky Seafood Fideos  Smoky Seafood Fideos 12871 smoky seafood fideos

Smoky Seafood Fideos

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Listing by James Ransom
  • Serves
Creator Notes

I had the success to hurry to southern Spain last yr the assign I used to be launched to an different to rice paella, fideos, or broken pasta. The fideos private a personality of their have taking over a nutty flavor, offering a stout bodied backdrop for the seafood and tomatoes. —Summer season of Eggplant

Take a look at Kitchen Notes

WHO: Summer season of Eggplant is a lights designer who lives in Atlanta.

WHAT: A dish to transfer you straight to southern Spain.

HOW: Toast your fideos; dangle them out of the pan. Conclude a stew alongside with your alliums, spices, and tomatoes; add your fideos attend in, then the seafood; let it all cook collectively. Garnish with lemon juice and parsley.

WHY WE LOVE IT: Fideos had been for all time something that we cherished though-provoking at Spanish restaurants — and Summer season of Eggplant has given us a gargantuan excuse to win them at dwelling. We indulge in the seafood-to-fideo ratio on this recipe; by the point you reach the bottom of the pot, you aren’t staring at a tragic heap of broken pasta. We can’t wait to win this the principal particular person of our next dinner event. —The Editors

  • Take a look at Kitchen-Accredited


  • 7 oz.

    procure of fideos, or broken angel hair pasta

  • 1

    medium Spanish onion, chopped

  • 3

    cloves garlic, smashed

  • 1 teaspoon

    smoked paprika

  • 1 teaspoon

    dried oregano

  • 1 pinch


  • one

    14-ounce can diced fireplace-roasted tomatoes

  • 1

    nutmeg seed, skipped over a micro plane 5 instances

  • 2 1/2 cups

    seafood stock

  • 1 cup

    dry white wine

  • 1/2 cup

    water or vegetable broth

  • 1

    bay leaf

  • 12


  • 3

    squid tubes, chop in to rings

  • 12


  • 12


  • 1/16 teaspoon

    floor saffron or a medium sized pinch of threads

  • 3/4 cup

    frozen peas

  • 1


  • 3 tablespoons

    parsley, chopped
  1. Coat a heavy pan in olive oil. Over medium/low warmth, add fideos and sauté until they become a warm brown color, about 6 to 7 minutes. The employ of a slotted spoon, opt them from the pan and gain 22 situation apart.
  2. Reduce again the warmth add extra olive oil to the pan, if wanted. Add onion and sauté for five minutes, until nearly translucent. Add garlic and sauté for one more 3 minutes.
  3. Add in the smoked paprika, oregano, and cayenne, and sauté for one more minute.
  4. Prolong the warmth to medium and add tomatoes, shave in nutmeg, and produce to a simmer for 3 minutes.
  5. Return the fideos to the pan and simmer for five minutes.
  6. Meanwhile, bring stock, wine, water and bay leaf to a boil in a single more pot, chop to simmering, alongside with the seafood one species at a time and casting off from the pan and reserving. Cook dinner slight 2 to three minutes until real crimson; squid 1 to 2 minutes until real prior to opaque; clams a maximum of 6 minutes, discarding unopened ones; mussels as a lot as 4 minutes; discard unopened ones. Allow broth to come attend to a boring boil in between batches. Possess away seafood and gain 22 situation apart.
  7. Add the saffron to broth and let ‘bloom’ for 2 minutes. Flip the warmth off of the broth.
  8. Slowly add stock into the pot with the fideos, in 3 to 4 batches (indulge in risotto). Let simmer with broth for approximately 20 minutes. When the pasta has reached desired consistency, add in the peas and seafood. Let steam for 2 minutes, covered.
  9. Prior to serving squeeze the lemon over the tip, and sprinkle with parsley.

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